In all of the years I have been cooking I have never, ever cooked with barley. I had eaten it before in a soup that a friend had prepared, but that was really the extent of my affair with barley. Pretty much over before it even began. Even when grains became the new foodie trend, I still never gave it much of a passing thought. Until now…
…When I stumbled across this recipe from Farmflavor: Curried Barley with Cranberries, Raisins and Pecans by Kim Galeaz. This is a delicious recipe and I can honestly say I now have a deep love affair with barley, particularly with the warmth of curry, turmeric, and allspice, the sweetness of dried fruits, and the savory crunch of nuts. I am always a lover of the combination of sweet and savory and the addition of curry truly brings together a harmonious blending of the flavors in this dish.
The other beauty of this recipe is its versatility. Not only is it good warm as the recipe instructs, it is also delicious at room temperature. Adding different dried fruits and nuts, as well as fresh fruits (just before eating I added 1/2 of a granny smith apple), keeps this recipe from becoming boring and gives you a very nutritious , and delicious, way to start your day!
Curried Barley with Cranberries, Raisins and Pecans
Ingredients:
1 tablespoon extra-virgin olive oil
1¼ cups onions, diced
2-3 large garlic cloves, finely minced
1½ teaspoons curry powder
½ teaspoon turmeric
½ teaspoon allspice
¼ teaspoon salt
¹⁄₈ teaspoon pepper
3 cups fat-free, lower-sodium chicken broth
1½ cups quick-cooking barley
½ cup dried cranberries
½ cup pecans, chopped
⅓ cup golden raisins
½ large granny smith apple, chopped (add to prepared recipe just before eating for added crunch and flavor)
Dibbles and Dabs 